This keto brownie in a mug is gooey and decadent, and serves just one person. It’s the perfect single-serve dessert when you need chocolatey goodness but you don’t want the leftovers.
Add a scoop of keto ice cream for the ultimate indulgence.
Don’t say I never do anything nice for you. Because not only do I give you the recipe for this delicious keto mug brownie, but I also provide you with three different ways to bake it!
I show you how to bake this same recipe in an oven, in an air fryer, and in a microwave. So no matter what equipment you’ve got on hand, you can enjoy a delicious keto dessert.
How’s that for a full service keto food blog?
Single Serve Keto Brownie
Usually when I make keto brownies, it’s the “whole pan to feed a crowd” type of recipe. My family can put a pretty good dent in a pan of brownies before you can bat an eye.
But sometimes I need a treat that is just mine, and mine alone.
I developed this keto mug brownie almost 6 years ago now, but I decided it needed an update. My goal was to reduce the carbs but make it just as gooey and rich as it always was.
I also experimented with the cooking method, to see if I could get the same results in an air fryer and a microwave.
And it worked perfectly every way I tried it. Now we all have more options and you can’t beat that!
Ingredients
This keto brownie takes basic low carb ingredients that you can find in almost any grocery store. You will need:
- Butter
- Keto sweetener: I recommend using a powdered sweetener like Swerve Confectioners so it blends in better.
- Egg: You just need two teaspoons and carton eggs or egg whites work well.
- Vanilla extract
- Almond flour: Use finely ground, blanched almond flour for best results.
- Cocoa powder
- Baking powder
- Water or cold coffee
- Chopped nuts or sugar-free chocolate chips (optional)
How to make keto brownie in a mug
This recipe is ridiculously easy to make, and you have three different ways to bake it. Here are my best tips for getting it right:
The brownie batter
- Melt the butter: Use a microwave safe bowl and cook on high until just melted but not too hot.
- Whisk in the sweetener: I recommend a powdered sweetener so that it dissolves well.
- Add the egg and vanilla: You need such a small amount of egg but it’s important to measure it out carefully. You can whisk a whole egg, or use eggs from a carton.
- Stir in the dry ingredients: Make sure everything is well combined and break up any clumps in the almond flour and cocoa powder.
- Add a little liquid: At this point, the batter will be quite thick. Add 1 tablespoon of water or cold coffee to thin it out.
- Sprinkle with some toppings: I really like some finely chopped pecans, for crunch. But a few keto-friendly chocolate chips work too.
Oven method
You can use a regular oven or a smaller countertop oven. Bake it at 325ºF for 10 to 15 minutes – the less you bake it, the more gooey it will be.
Air fryer method
This may be my favorite method, as I think it produced the best results. It was like a cross between a brownie and a chocolate lava cake!
Bake it at 325ºF for 7 to 9 minutes. Again, the less you bake it, the gooier it will be.
Microwave method
In a hurry to enjoy this keto mug brownie? You can cook it in less than 1 minute in your microwave! It does end up a little more spongy, as microwave cakes usually do. But it’s still delicious.
I found that starting and stopping the microwave in 15 second increments helped keep the brownie from spilling over the ramekin. Check on it frequently so you know when it’s the right consistency for you.
Frequently Asked Questions
Coconut flour won’t work in this recipe but you can use sunflower seed flour. It is a 1:1 replacement with almond flour.
Absolutely! Use coconut oil or another dairy-free alternative to butter. If it’s a liquid oil like avocado, there is no need to melt it first.
Yes but do keep in mind that sweeteners such as allulose can affect the consistency. I find that baked goods end up more puffy and cake-like when I use allulose as the main sweetener.
Absolutely! Just double or triple the recipe and divide the batter among more ramekins. Cook as desired.
Keto Mug Brownie Recipe
Ingredients
- 1 tbsp butter
- 1 1/4 tbsp (1.5 tbsp) powdered Swerve Sweetener
- 2 tsp whisked egg, (can use carton eggs or egg whites)
- 1/8 tsp (0.13 tsp) vanilla extract
- 1 tbsp almond flour
- 1 tbsp cocoa powder
- 1/8 tsp (0.13 tsp) baking powder
- 1 tbsp water or cold coffee
- 2 tsp (1 tsp) chopped pecans, (optional)
Instructions
- In a small microwave safe bowl, melt the butter in the microwave. Stir in the powdered sweetener until well combined, then stir in the egg and vanilla extract.
- Add the almond flour, cocoa powder and baking powder, then add water and stir until the mixture is smooth.
- Transfer the batter to a small (4-ounce) ramekin and sprinkle with chopped nuts, if desired.
To bake in the oven (or toaster oven)
- Preheat the oven to 325ºF and bake the brownie 10 to 15 minutes, depending on how gooey you want it to be.
To bake in an air fryer
- Preheat the air fryer to 325ºF and bake the brownie 7 to 9 minutes, depending on how gooey you want it to be.
To bake in a microwave
- Microwave on high in 15 to 30 second increments, stopping the microwave in between so that it doesn't spill over. A total of 45 to 60 seconds should be enough.
Video
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Just made this! Completely wonderful!
Made this just now as I wanted a quick and yummy but not so wicked chocolate snack! Oh my goodness! Thank you for the recipe. I broke up some 86% dark chocolate over the top before I cooked it and had it with a dollop of cream and some finely chopped berries! One of the yummiest brownies I have ever had and I have had a few! ? Definitely a winning recipe for me! You are a genius Carolyn!
Glad it hit the spot!
Omg I’ve found THE brownie recipe! I added half a teaspoon of instant coffee and nuked mine in the microwave for 30 seconds and it came out perfect! Moist, ooey gooey chocolatey rich goodness!
Just wondering about the carb content in this browni. Says5.56 g. 1 tbsp sugar free chocolate chips contains 4 g carbs, 1 tbsp cocoa contains 3 g carbs, plus the almond flour. Is something cuts down the carbs? Other than that it’s such a yummy guilt free thing for sweet tooth ???
Net carbs is total carbs minus the fiber and the erythritol.
Just made this for my daughter and myself, going to my great grand sons 3rd. No birthday cake for us. This was fabulous so I had to make a second one to take with us. Thank you so much for this great recipe
Thank you for an “oven” recipe. We threw out our microwave two years ago and do not miss it.
Ok woman! You are FAB!!!
Love love love this!!! Added walnuts – swoon!!!
Sing it with me:
“Well I think I love you…”
??❤️
What size ramekin?
I used ones that are about 1 cup capacity.
I love this recipe but I try not to have almond flour–anything I could substitute with or could I just leave it out?
How about sunflower seed flour?
Hazelnut flour?
What size dish did you use?? 4 oz. ? ?
I haven’t made the brownie yet, but I was lucky enough to snag some Halo Top ice cream. That was one great recommendation! The only problem is that it is hard to find. I got it from Whole Foods, but they constantly run out of it, so I solved that problem by calling them and reserving an order. They told me that they had received 96 cartons the previous day, and except for cartons that were specifically reserved, they only had three left in the freezer case, less than 24 hours later.
Now I am looking forward to making the brownie and put the Halo Top on it. Bliss!
Wow are you serious? My WF always has some in stock!
I made this, and it was really good.
Thanks so much for publishing all these low carb recipes. I have such a sweet tooth, and it’s nice to find something that won’t send me into a diabetic coma.
Do you ever eat anything sweet that is not low carb???
Nope, not anymore. I stick to the program, except maybe for a tiny bit of my husband’s dessert if we go out to eat. I find it easier that way, and I also find that there are so many good things I can make, I am not really tempted to go off course.
I made these tonight for my husband and I. I used granular erythritol and mixed it well with the butter like one commenter mentioned and it was great. No grittiness. The brownies were to die for! I added some pecans as well. So good. I was so happy they were made with things I had in the kitchen. (I never have protein powder $$) We will be making again and again…maybe with a cheesecake layer on top next time? yum.
Oh, and I added a pinch of salt…because I add salt to just about everything 😉
This is an absolutely amazing brownie!! I use 2 T sweetener and microwave for one minute. Chocolate heaven!!!! Thanks for sharing!!!
Thanks for sharing your tips!
What do you think about substituting 1 Tbsp. almond milk for the 1 Tbsp. water?
Totally fine.
Are there other sweetener options (and measurements)?
It all depends on what you want to use.
Sorry. Nothing artificial. Would rather use straight up sugar, maybe coconut sugar or maple syrup.
Hi there. Apparently you are unaware that Swerve IS natural? I don’t use artificial sweeteners…ever.
I was worried about this too. Swerve is natural WHAT? I had not heard of it until this recipe.
Erythritol: a naturally occurring sugar alcohol found in fruits and fermented foods. Oligosaccharides, a natural prebiotic fiber similar to inulin. Check out their website, it will give you more details.
Here it says says erythritol is made from corn. https://www.decodedscience.org/erythritol-made-manufacture-low-calorie-sugar-substitute/42248
Is Swerve made from corn?
It’s made from a glucose syrup that can be made from either sugarcane or corn. But it’s fermented, so there is neither any sugar cane or any corn left after the microbes that are introduced to the glucose syrup have digested it and fermented it. There is no glucose either.
I do realize that it has neither “corn” nor glucose in it, but for me it is also about what industries I want to support. Unless it is heritage corn erythritol is made from, then it is not an industry that I choose to spend my money on. Everybody has options. We all decide which options we choose. ?